Axis Venison Backstrap w/Gravy

 

       My wife says all I ever have to say is about cooking.  It is my thang, my catharsis, my muse.  Nonetheless it keeps me level.  This time of year, most our meals consist of venison or other results of our winter hunts.  We try to be self-sustaining.  This year I am trying to empty the freezer a bit faster due to Barb's impending black bear tag in Michigan.  I try to plan our yield vs. freezer space in the RV.  Sometimes we give some away. It all has to fit somewhere. 

      Axis venison is a treat.  Less than 1% body fat.  Lean, red meat with plenty of flavor.  It often surprised folks by being cooked DONE at 140F.  Whitetail venison is DONE at 150F.  It lends itself to many cuisines.  This recipe is a very easy recipe with delicious results. 

1 pound axis venison backstrap or scraps, sliced thin

1 can cream o’ mushroom soup, non-diluted

½ yellow onion, sliced

Salt n pepper

Garlic powder

Flour

Extra Virgin Olive oil

¼ cup butter

1 cup beef stock

½ cup red wine

¼ cup Worcestershire Sauce

Mashed taters, sweet peas

      Pound out meat to tenderize, trim, and cut into 1” cubes.  Cover the meat with salt, pepper, flour, and garlic powder and mix. 

      Heat skillet to medium and brown meat in butter, remove, set aside.

       Add onions and add oil.  Lower heat to low.  Add the mushroom soup as well.  Simmer for 10 minutes.  Add stock, wine, and Worcestershire. 

 

      Continue to simmer.  Add meat into mix and warm for 5 minutes.  Serve over mashed taters with green peas on the side.  

"The Wilderness holds answers to questions we have not yet learned to ask"

Nancy Wynne Newhall

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